Chocolate-Hazelnut Spread
  1. 3 tablespoons Sue BeeĀ® Honey
  2. 1/3 cup hazelnuts
  3. 3/4 cup sweetened condensed milk
  4. 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 400 F.
  2. Place hazelnuts in a single layer on a shallow baking pan.
  3. Toast until the skins are almost black, about 15 minutes.
  4. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
  5. Discard skins.
  6. Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
  7. Set the hazelnuts aside.
  8. Combine the condensed milk, chocolate chips, and Sue Bee Honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
  9. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
  10. Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
  11. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.
Sue Bee Honey